Jambalaya — a Creole cuisine classic. It's a one-pot meal — hearty, spicy and incredibly flavoursome. During lockdown you may need to substitute bacon for chorizo, or barley or medium-grain rice for long-grain rice.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, diced |
| 2 | Capsicums, seeded and diced |
| 400 g | Boneless chicken breast, thinly sliced (Main) |
| 1 tsp | Dried oregano |
| 2 | Chorizo sausages, sliced |
| 2 cloves | Garlic, crushed |
| 1 Tbsp | Tomato paste |
| 1 ½ cups | Chicken stock |
| 1 | 400g can diced tomatoes |
| ½ cup | Long grain rice |
| 2 tsp | Paprika, smoked or plain |
| 1 cup | Raw prawn cutlets, shelled and deveined (Main) |
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Directions
- Heat the oil in a large heavy saucepan on medium. Add the onion and capsicums. Cook until soft, about 5 minutes. Stir in the chicken and oregano. Cook until the chicken colours. Add the chorizo, garlic and tomato paste and cook for about 1 minute.
- Add 1 cup of the chicken stock, the tomatoes, rice and paprika. Reduce the heat to low. Cover tightly and cook until the rice is tender and the liquid almost absorbed, about 20 minutes. Add more chicken stock if required.
- Add the prawns and cook until pink, 3-5 minutes. Great garnished with coriander or chopped spring onions.
